test 1 Flashcards

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1
Q

foodborne illness

A

sickness caused by contaminated food

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2
Q

contaminant

A

makes food impure

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3
Q

microorganism

A

living thing that is so tiny must be viewed under a microscope

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4
Q

pathogen

A

causes diseases

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5
Q

bacteria

A

small single-celled organisms

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6
Q

toxin

A

an antigenic toxin/poison

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7
Q

parasite

A

organism that derives nutrients from their host’s expense

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8
Q

sanitation

A

promotion of hygiene/cleaning

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9
Q

cross contamination

A

transfer of bacteria

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10
Q

abdominal thrust

A

first aid procedure when a victim is choking

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11
Q

what are some foods that healthcare professionals say you should avoid because they have a risk of contamination?

A

uncooked meat, raw poultry, and seafood

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12
Q

steps of correctly washing your hands?

A

turn the faucet on and rub soap all over your hands, remember to pay extra attention to your thumb as most people forget it. after soap is distributed onto your hands, rub your hands under water for 20 minutes. dry your hands BEFORE you turn the faucet off, to avoid getting the handles wet.

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13
Q

what is the difference between a saucepan and a pot?

A

A saucepan is a shallow pan used to allow sauces to simmer and a pot is deeper, more for boiling.

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14
Q

what do you use for spaghetti and it is holes and it is shaped like a bowl?

A

a colander/strainer (either or)

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